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Updated: May 22, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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关于粉行为和粉与蛋白质相互作用的机制性见解:通过蒸汽爆炸处理进行结构和功能修改

Ruge Cao1, Yi Gao1, Lu Wang1

  • 1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

International journal of biological macromolecules
|March 16, 2025
PubMed
概括

蒸汽爆炸处理通过改变粉结构和增强粉蛋白相互作用来改善全麦粉的特性. 这导致更好的凝强度,保持水分,并延长麦产品的保质期.

关键词:
粉与蛋白质的相互作用蒸汽爆炸处理处理的蒸汽爆炸处理整个谷物,包括全谷物.

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Introduction to Carbohydrates01:34

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Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
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